Veal cheek with caramelised Belgian endive, pomegranate butter sauce and pistachio crumble

For the veal cheek:

400 g veal cheek
rosemary
thyme
1 dl red wine
1/2 dl balsamic vinegar
1 dl pomegranate syrup

For the butter sauce:

500 g clarified unsalted butter
60 g sherry vinegar
20 g mustard
10 g ginger syrup
10 g pomegranate molasses
250 g egg yolk

For the Belgian endive:

2 Belgian endives
butter
salt
pepper
sugar

For the crumble:

100 g pistachio nuts

Amount of people: 4

Preparation Time: > 60 minutes

Veal product: veal cheek

Difficulty: ***

Cooking methods: oven roasted

Source: Culinaire Saisonnier

Preparation

Clean the veal cheek, fry with rosemary, thyme and garlic and deglaze with red wine, balsamic vinegar and pomegranate syrup. Remove from the pan and cook for 2 hours in a 160°C (320°C) oven.

For the butter sauce, mix all of the ingredients, except the butter, in the Thermomix and add the butter a little bit at a time. Fill a Kidde (whipping siphon) and aerate with 2 chargers. Cut the Belgian endive in half lengthwise and fry in butter with salt and a little sugar. Toast the pistachio nuts and chop them into small pieces.

« Back to the list Print